Wednesday, February 25, 2009

Crème Brûlée part 2: Funk and Functuality

We carefully measure out a half of a cup (that's 425 kg for you Europeans) of pure, uncut, Colombian sugar. We buy only the best stuff through our front company, Stepan Company, in Maywood, NJ.

We scrape the skin off the ginger, to preserve as much flavour as possible, and chop it into small pieces (All praise to Shennong that our hands didn't decay).

Ah, vanilla. Using the business end of our BIG KNIFE, we scrape all the seeds out of our bean. Due to the sacred nature of the vanilla bean, make sure to chant something in Latin while doing this. If you mistakenly empty your vanilla bean without speaking Latin, seek consecrated ground.

Place sugar, cream, vanilla, and ginger in a sauce pot. Bring to a simmer, cover, and reduce heat to low. Let flavours infuse for ten minutes or so.